Chicken Sheet Pan Quesadilla Recipes

CHICKEN SHEET PAN QUESADILLA

Steps:

• Preheat the oven to 425°F. Place a large skillet over medium heat, once hot melt 2 tablespoons of the butter. Add the onion and bell pepper, stirring occasionally, cook until softened 5-8 minutes.
• Add the garlic, chili powder, cumin, garlic powder, onion powder, salt, and pepper, stir to combine and cook for an additional 30 seconds until fragrant.
• Add the chicken, black beans, and rotel, mix until combined. Add the fresh cilantro and stir until combined. Take off the heat.
• Melt the remaining 3 tablespoons of butter in a small bowl in the microwave, set aside.
• Using a 12x17 sheet tray or one of a similar size, lay 4 of the tortillas at each of the corners with about half of the tortilla overlapping the sides. Place two more tortillas at the top and bottom of the sheet tray, with half of the tortilla overlapping the sides. Place one more tortilla directly in the center of the sheet tray. There should be no exposed sheet tray at this point.
• Add half of the cheese,
• Next add the chicken mixture
• Then add the remaining cheese on top.
• Place the last tortilla directly in the middle of the fillings on top.
• Fold all the sides of the overlapping tortillas over the filling.
• Brush the melted butter all over the outside of the tortilla. Place another sheet tray on top.
• Bake for 20 minutes. Take the tray on top off and bake for an additional 5 minutes or until golden brown.
• Let cool slightly, cut and serve with your favorite toppings.

CHICKEN CHILI SHEET PAN QUESADILLA

Steps:

• Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
• Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
• Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
• Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
• Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
• Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.